I just adore the light vibrant flavors of Asian food. I also adore noodles. Boy do I love noodles. So much so that I try to limit myself to making only one pasta dinner a week. Not that there is anything wrong with pasta, it’s just that for me, it’s that one food that I have a hard time with controlling my portions. I’m sure you’ve all experienced that feeling of wanting more of your favorite food, and your belly is saying “I’m all set at this point” but your mouth isn’t quite on the same page. I think one of the things I love most about pasta is the texture. Now, having said all of that, I also love salad. It’s satisfying, flavorful, has interesting texture and really good for you. It is really versatile too.
In this recipe, I combine three of my favorites. I get my noodle fix, but not too much, I get the wonderful Asian flavors I adore in the dressing, and I get the flavors, textures, and many health benefits of all the various vegetables and nuts. You can add whichever vegetables you like here. Be creative! If you want to keep this vegetarian, you can add tofu, edamame beans, or other protein of your choice. You can eat this salad as a light main meal, or along side chicken, beef, pork, fish or shellfish. It pretty much goes with anything in my opinion.
So lets get started by first making the dressing.
Gather your ingredients and measure them all out into a bowl or some sort of carafe to shake them all up. This dressing gets better as it sits a bit so if you can make it in advance it’s even better.
When adding the garlic and ginger, I like to use a microplane. If you don’t have one, it’s ok, just mince them very fine so there aren’t any big chunks of raw ginger or garlic in your dressing.
Go ahead and whisk them all together in a bowl, or shake them in a jar or dressing carafe. Let it sit and get all happy and allow the flavors to marry.
Next gather all your favorite salad vegetables, fresh herbs, sesame seeds and roasted peanuts together. For this salad I chose fresh spinach, sliced romaine hearts, radishes for crunch and heat, sliced, peeled and seeded cucumbers, grated carrots, shredded cabbage, green onions, fresh mint, fresh parsley(cilantro is also good here), white sesame seeds and dry roasted peanuts. Whew! Now that’s a salad!
Now take your rice vermicelli, place it in a bowl, and pour boiling water over it.
Work the noodles into the hot water so that they are all covered. Allow them to soften, about 5 minutes. They will still have a little bite to them, but unlike if you boiled them on the stove, they will be just soft enough without going too far and becoming mushy.
Drain the noodles well and place them in your large salad bowl.
Now pour just enough dressing over them, and toss them to coat them thoroughly. This will not only season them, but will prevent them from sticking together.
Finish chopping up all your herbs and vegetables..
Place all of them, along with the sesame seeds and peanuts on top of your noodles in the large bowl.
Give your dressing a good whisk or shake, and start pouring over your salad. Do this a little at a time..
Tossing all your lovely ingredients together, and tasting as you mix. Add more dressing as needed to get it all well dressed but don’t drown it in dressing. You want to still be able to taste all the wonderful vegetables!
Finally, pick a pretty serving dish, plate this little beauty, sit back and enjoy. I hope you love this one as much as I do! Let me know what you think! 😀
ASIAN NOODLE SALAD (Yields:6-8 Servings)
For the Salad:
2 c Fresh Spinach
2 c Sliced Romaine Hearts
1/2 Cucumber, peeled, seeded, and sliced
5 Radishes, thinly sliced
2 Green Onions, thinly sliced,
1 Lg Carrot, peeled and grated
1/4 c Fresh Mint, chopped
1/4 c Fresh Italian Parsley, chopped
1/4 c Dry Roasted Peanuts
3 TBS White Sesame Seeds
6 oz Rice Vermicelli
For The Dressing:
1 Small Garlic Clove, finely minced
1″ Nub of Fresh Ginger, peeled and finely minced
3 TBS Soy Sauce
2 tsp Mirin( Rice Wine)
3 Limes, juiced
1/2-3/4 c Canola Oil
1 tsp Sesame Oil
1 tsp Sriracha, hot chili sauce
1 tsp Fish Sauce (optional)
1 TBS Honey
- Prepare the dressing by whisking all the ingredients together in a bowl, or shaking them in a jar or dressing carafe. Set aside.
- Place the rice noodles in a medium sized bowl, and cover them with boiling water to soften them, about 5 minutes.
- Drain the noodles well, place them in a large salad bowl, and dress with just enough of the prepared dressing to season and coat them well.
- Place all the rest of your salad ingredients on top of the noodles.
- Slowly add enough dressing, a little at a time, to your salad and toss all together with the rice noodles until the noodle salad is well dressed. Do not over dress the salad so that all the wonderful flavors of the vegetables can be enjoyed. There will be extra dressing left over.